like a reflection need to summarize of the book kitchen confidential

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Kitchen Confidential
The book features one young man by the name Anthony Bourdain who not only does kitchen work at a restaurant in New York but also indulges in authorship. He is commonly known as Chef Jack Bourdain whose so-called culinary genius influences his general way of life. He engages himself in immoral activities such as abuse of drugs, boozing (Bourdain, p118) and sex. This happens before he is offered another job opportunity to serve at a restaurant in the New York (Bourdain, p82). He sobers up and takes the task where he operates as a senior chef. However, in his new work experience, he is offered only 48 hours to get his entire kitchen staffed and get prepared to attend to more than 300 customers. This might be the only challenge that may face him.
Again, there will be something he is needed to prepare for. In life no one is ever perfect and therefore him as a chief Chef, he is bound to make a few mistakes here and there in his work. These mistakes are not self-evaluated. They are brought out by food critics and worse for his case; someone to do this is his ex. It is a common phenomenon to underscore in a test when someone doing the assessment is a foe. Bourdain was required to be a pro in cooking (Bourdain, p37) so that his ex, in New York Times publication would not show a bad picture of him from what she would be presenting as the state of the foods. However, Bourdain gets all his crew, and they are good to go.
This book is typically the author’s professional narrative and basically what was happening behind the curtains in the kitchens at the restaurant (Bourdain, p112).

The kitchen which is made up of misfits as its staff, the way Bourdain puts it is one intense, dangerous and unpleasant place to work. It is not all about cooking as a hobby because this was not a place of work for people who thought they could do it as their hobby. One had to have the full dedication to the entire job to keep in their lane otherwise survival chances are very minimal (Bourdain, p92). In other words, the industry was one with a harsh working environment full of intolerable conditions, and therefore not just any interested person would be absorbed and perform.
There are so many things product producers tend to do on their products in the consumer market to beat the competition. In a business environment, any opportunity that may bring about profit is usually utilized to the maximum. In fact, that might become the center of focus because other people offering the same services may not come across or discover such loopholes. Furthermore, no one would be in the position to tell the customers or any other interested people about their tricks in business the way this author leaks some information to the customers (Bourdain, p31). He talks of the economic functioning of restaurants and the tricks restaurateurs employ in the business which consumers have to know. For instance, he warns people against making fish orders on Mondays (Bourdain, p32) because there is a high probability that fish is a remnant from the weekend sales therefore not fresh and safe for consumption.
He also adds that sometimes they do overcook beef which obviously has poor quality so that it looks appealing to the customers and therefore customers should not go for beef that has been well done. It might contain this fault. A big question the reader might want to ask is that how many chefs in the world we live now could make people aware of the tricks they use to make profits in their eateries. Of course, this is not part of PR especially when it comes to marketing and advertising, but it is worthy-noting.
By the time Bourdain manages to raise a restaurant of his own in Tokyo, he realized however that his life relied mostly on the mad, untidy and at times the horrifying world of a restaurant kitchen. These funny conditions were not as serious as they were when he was an employee in New York ( Bourdain, p19). At this moment when he was making these discoveries, Bourdain was still a drug addict. He has a lot of experience and expertise in this field for he has had to work for a series of restaurants (Bourdain, p143) before establishing his eatery joint to manage.
He takes a long time to mature in his career as a chef (Bourdain, p18). Evident from his scars on his hands, he has proved that he loves his job and has stuck with it up to date. Very few people would be ready to share their experiences in life as professional workers. Bourdain in his work gets to engage the audience in a section of the story just to show how to cook professionally in the kitchen back at home (Bourdain, p149). This part inspires many interested people who end up trying on what he directed. His sincerity and love for food entirely keep him in the kitchen otherwise from experience, this would not have been somewhere for him to work.

Works Cited
Bourdain, Anthony (2006). Kitchen Confidential: Adventures in the Culinary Underbelly.